Cheesecake and Chocolate Chip Cookie Dough

A picture is worth a thousand words and in some cases a thousand calories.  Cheesecake and chocolate chip cookie dough is a combination made in heaven!  The simplest recipes can be so delicious and that's the case with this recipe.  I have a confession to make - I used Pillsbury cookie dough and Ghirardelli chips!  I think there was a time when Nestle didn't melt the way I would have liked it and I've always found it to be "waxy" compared to Hershey's or other higher chocolate chips. 

Toll House Chocolate Cheesecake

Ingredients


1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough or your favorite recipe
2 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
4 oz unsweetened bakers chocolate, melted
2 containers (8 oz. each) frozen whipped topping, thawed
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted

Directions

PREHEAT oven to 375º F. Grease a 9-inch springform pan.

SLICE dough into 16 pieces. Cover bottom of prepared pan with pieces. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom.

BAKE for 15 to 17 minutes or until light golden brown. Cool completely in pan on wire rack.

COMBINE cream cheese, sugar and melted chocolate in a large mixing bowl until well blended. Add whipped topping; stir until just blended. Spoon over cookie crust; smooth top. Drizzle with melted chocolate. Cover; refrigerate for 3 to 4 hours or overnight. Remove sides of pan.

Grab a fork and dive in! This one is worth every single calorie - it's so tasty there is no guilt involved. 

Check out the following sites for some more sweet features:

Allie' n Son  - Sweet Tooth Friday

Sweet as Sugar Cookies - Sweets for Saturday #3

Green Chile Pork Stew

I stumbled across this delectable recipe and knew I had to make it!!  Every bite was savory and comforting, which is perfect for these cold winter days.  This was one of those dishes that make you sad when the last bit is all gone. The picture is a little yellow - we need to find a way to improve the lighting when we aren't taking pictures during the day in natural light!

 Green Chile Pork Stew
Adapted from Fete and Feast
Ingredients

1 Tbsp olive oil
8 oz. fresh chorizo

2 medium yellow onions, chopped

1 carrot, chopped
1 shallot, minced
2 lb. pork cutlets, cut into 1/2 inch cubes
½ tsp. pepper
1 c. chopped green chilies or 4 oz. can
2 tsp. dried oregano
2 tsp. ground cumin
3 c. chicken broth
2 Tbsp. yellow corn meal
4 Tbsp. water

Garnishes (optional)


Shredded cheese like Monterrey Jack, manchego, or Queso Asadero

Sliced green onions
Sliced jalapenos
Sour cream

Directions

Heat the olive oil in a large Dutch oven over medium heat until until hot.  Add the chopped fresh chorizo and saute until crispy.  Remove the chorizo with a slotted spoon and add the onions, carrots, and shallots to the oil in the pan.  Saute about 5 minutes, or until the vegetables are soft.


Add the pork and saute for five minutes or until pork is no longer pink on the outside.  Add the chilies, oregano, and cumin to the pot; stir to combine.  Add the chorizo back in and the chicken broth; stir well.  Raise the heat to medium and bring the stew to a boil.  Reduce the heat to low, cover, and simmer for one hour, or until the pork is tender.

Mix the corn meal and water together in a small bowl. Add to the pot and stir to combine.  Raise the heat to medium and bring the stew back to a boil. Cook for five minutes until it begins to thicken slightly.


Serve with garnishes and warm tortillas.

I was waiting for an opporunity to use the individual crocks I found at Crate and Barrel, so I spooned some stew into them and covered them with cheese.  I broiled them for a few minutes until the cheese was melted!